Middle Eastern · Dinner
Spiced Chicken Stuffed Eggplant
Chicken Mahshi Bademjan
Iraqi eggplant halves stuffed with spiced chicken, rice, and tomato, baked in a baharat-tomato broth, finished with parsley and a fresh lemon squeeze.
$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
485Calories
28gProtein
22gFat
45gCarbs
8gSugar
6gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Salt eggplant halves with 2 tsp salt, rest cut-side down on paper towels 8 minutes, pat dry, brush with 4 tsp olive oil. Combine chicken, rinsed rice, onion, reserved eggplant flesh, garlic, baharat, cumin, turmeric, Aleppo pepper, tomato paste, 4 tsp olive oil, and 1 tsp salt in a bowl; mix firmly 60 seconds until evenly bound.
2
Bake 1
Heat oven to 200C. Combine diced tomato, tomato paste, baharat, cumin, Aleppo pepper, hot water, and salt in a 28cm baking dish, stir to combine. Stuff each eggplant half three-quarters full with chicken-rice mixture, packing gently. Lay halves cut-side up in broth, half-submerged. Cover tightly with foil.
3
Bake 2
Bake covered at 200C for 20 minutes until rice is nearly tender. Uncover and bake 5 minutes more until rice is fully tender, eggplant is soft when pierced, and broth has thickened. Remove from heat, rest covered 3 minutes.
4
Plate
Transfer eggplant halves to serving bowls with a generous ladle of broth. Drizzle yogurt across, scatter parsley over, and serve lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium eggplants
- 2 tsp fine sea salt
- 40ml (2.7 tbsp) extra-virgin olive oil
- 400g (14.1 oz) boneless chicken thigh
- 120g (4.2 oz) basmati rice
- 120g (4.2 oz) yellow onion
- 2 garlic cloves
- 2 tsp baharat spice mix
- 1.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 tsp Aleppo pepper
- 40g (1.4 oz) tomato paste
- 300g (10.6 oz) ripe tomato
- 400ml (1 3/4 cups) hot water
- 120g (4.2 oz) full-fat plain yogurt
- 20g (small handful) flat-leaf parsley
- 2 lemon wedges